Nice Food

I do not make this food, a friend comes to our home burn today, soft sodden pig hoof is contained very rich colloid, hairdressing food, happen to also came two female brethrens, let us 3 people beauty ate beautifully.
Very admire this friend, experience is much more extensive, love eats, can do also love to do, it is craft really Oh. I am in also can help him make dozen of right-hand seat only aside, do not pass such it may not be a bad idea, can learn well art, observed the whole process that make.
The practice is:
The 1st pace: Abluent pig hoof, will above a bit wool of remain gives unplug clean, put 3 minutes of two fish out after conflagration of cold water boiler is boiled next, so that foam of take out blood. The pig hoof that scald crosses drops the float foam that the surface touchs to reserve with Wen Shuichong. Need says is more here, scald water has Leng Chao and hot scald two kinds of methods. Leng Chao puts food to be burned in cold water boiler namely, agree with the flesh kind be like potato and Huluobo with the vegetable that thoroughlies cook hard. Greenery vegetable suit to heat up scald.
The 2nd pace: Green Chinese onion from in the middle of one analyse is 2, the shop is by boiler, the pig hoof that crosses scald water next is put in green piece on, add clear water to had done not have pig hoof two inches, pour the wine of 150 milliliter, also perhaps can use the beer of a 250 milliliter, put package of makings of a bittern, perhaps put a few anise of provide for oneself, aniseed, cassia bark, add Jiang Pian, boil with conflagration, change stew of medium baking temperature to boil half hours to arrive two hours. Before pig hoof gives boiler half hour adds salt to flavor, salt can be not added early, otherwise separate out of the protein in pig hoof, the flesh is stewed hard crisp sweet. But also cannot put in order to give the ability before boiler, because pig hoof is too big, need a bit time to boil saline flavour go in, put in before giving boiler half hours about so more appropriate. Midway is OK and right amount the boiled water that adds boiling maintains surface to had done not have pig hoof from beginning to end.
The 3rd pace: Hoof takes out the pig that will boiled to be put into dish to reserve, the green that raises the appearance with the chopstick piece with Jiang Pian, filter the broth that stays in skillet with bolt next green piece Jiang Pian and bittern makings, fill reserve in the bowl. Cut silk of some of Jiang Pian, green additionally to reserve.
The 4th pace: Fry boiler to burn heat, put 4 spoon oil, this dish uses oil wider, it is hoof of a pig about one spoon is oily, when oil burns fast fume, issue silk of the Jiang Pian that has cut, green, conflagration of back-to-back hoof issueing a pig breaks up fry, fry pig hoof surface to be tightened slightly (it is to reverse the pattern that fries 45 minutes about) , below full the rock candy of one spoon, pour the broth after filtering, what add one spoon again is old smoke mix divide evenly, do Shang Zhishou with conflagration, fill dish can.

The attention should be nodded (because myself is not done, dare not saying so is a result) :

1. Raw material is new pig hoof, the friend is bought in the carnivorous cold ark of MIGRO. Either can meet every time. The commodity of MIGRO is more all ready on the weekend, the odds that buys new pig hoof is bigger. As to aspic pig hoof, in MANOR perhaps supply all the year round in the cold ark that MIGRO sells banger. Price is cheaper also. Additional explicit Zhou Sanhe also can buy new pig hoof in the market of downtown Saturday, price material benefit, the little pig hoof that YESHUILAN says to had bought 1CHF.
2. Contain a lot ofas a result of pig hoof colloid, meet into boiler directly be heated and boiler bottom felt, so the thing on the shop end need general boiler is lain between. Be about to use green considering the itself in stewing the bittern that boil to control a process, the friend uses green directly piece come render.
3. Stewing boiled time is one arrives partly about two hours, ask friends to adjust by oneself according to the size of pig hoof. Stew time is longlier, in pig hoof colloid softer sodden. Stew the pig hoof that boils two hours above, can obtain the position that the entrance changes namely basically, but stew pig hoof easily also so medicinal powder, hard KEEP SHAPE, so one is about to attend a dot more after the hour partly, if pig hoof uses a chopstick can easily if one disclose is worn namely, did not stew again, lest be marred by a scar.
4. If discover the surface in boiler is low,stew the process that boil when hoof crossing a pig needs to add water, can add boiling boiled water only, can not add cold water, lest colloid suffer condensation to written guarantee abruptly.
5. The 4th Bu Jiabing candy is best, rock candy itself has the function of embellish lung, use in this dish to also can give finished product glazing, season. If be done not have really,also can use saccharic replace. The effect will be a bit more inferior, but excel a little without.
6. The wine that this dish uses when stewing the bittern that boil to make is more, need not fear finished product has wine to enrage nevertheless, stew the meeting that boil for long to let alcohol volatilize, be taken away at the same time still have fleshy the smell of fish.
7. In dish of braise in soy sauce multi-purpose arrive to often be smoked, main purpose is chromatically. Do not use unripe smoke (also make weak sauce, salinity content is higher than often be being smoked, but color is very light. ) replace, unripe smoke facial expression of made hoof of pig of braise in soy sauce to be able to slant weak. Unlike often smoke make so Gong Liang of colour and lustre, sauce is sweet full-bodied.
8. Similar method can be used burn oil yuan hoof, different point depends on at 2 o’clock: The first, what select material uses is pork leg is not pig hoof; The 2nd, the oil that uses in the 4th pace is very much, fat face should have built pork leg. Tepid nowadays pork leg is burned in oil, small fire fly into rage goes to exterior skin in present golden color, hair close, and after rat-tat rat-tat is hard, again pork leg fish out, put into the glacial water with good precondition, glacial water should arrive more will whole pork leg is all immersion, it is OK that bubble is knitted to skin of exterior occurrence tiger. The step that go still is to add the broth after filtering, old smoke and rock candy, conflagration closes dry, those who do is dish of famous kongfu old fire- - ” go oily yuan of hoof ” . Go oily the making principle of yuan of hoof is accuse oil with oil, pay attention to an end flavour to stay sweet. But this course is more perilous, the pork leg even if that has stewed controls exterior moisture content again drily, the one boiler that enter oil also heats up oil easily to splatter, the process that make often is book of a wolf in the kitchen, oneself always still are easy be wounded in fight, my individual not quite recommend friends to make this food in the home. If wanting to eat, go in dining-room try to win sb’s favor. Not all after all dish suits a family to make.

One person of the 3 sisters when having dinner is holding hoof of a pig in the arms to immerse oneself in hardworking, after eating, the juice of a bit soup that stays in the bowl is cool also, coagulate entirely like jelly, see the abundance of colloid content. Of only a blemish in an otherwise perfect thing is, hoof of pig of braise in soy sauce is not quite photogenic dish it seems that, the photograph is conveyed hard those who give this food is delicate and moist. Like to have the friend of hoof of pig of braise in soy sauce, oneself start work be done, believe this prescription won’t make you disappointed!

Filed under: Bamboo Cuisine by Cuisine